Preheat oven to 275°F. Line 30 standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 20-25 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight) before serving. Makes 30 servings.
Approximate Nutrient Analysis per serving:
(assumes 1/8 teaspoon salt) 210 calories, 16 g fat, 9 g saturated fat, 65 mg cholesterol, 250 mg sodium, 12 g carbohydrate, 0 g fiber, 6 g sugar, 4 g protein